6 CHEAP & STUNNING CROCKPOT DINNERS | The EASIEST Dump and Go Slow Cooker Recipes! | Julia Pacheco
Recipes in this Video
Crockpot meals are a staple in American households, offering convenience and comfort. This dish embodies the essence of home cooking, allowing busy families to prepare a hearty meal with minimal effort. The slow-cooking method melds flavors beautifully, making it a go-to for weeknight dinners or gatherings. Today, variations abound, with different vegetables and seasonings added to suit personal tastes.
Ingredients
- ●chicken thighs
- ●potatoes
- ●carrots
- ●onion
- ●garlic
- ●chicken broth
- ●olive oil
- ●salt
- ●black pepper
- ●thyme
- ●rosemary
- ●bay leaves
- ●parsley
- ●lemon juice
Instructions
- 1Prepare the chicken by trimming excess fat and seasoning with salt and black pepper.
- 2Heat olive oil in a skillet over medium heat and brown the chicken thighs on both sides, about 5-7 minutes.
- 3Place the browned chicken in the crockpot.
- 4Chop the potatoes, carrots, and onion, then add them to the crockpot around the chicken.
- 5Mince the garlic and add it to the crockpot along with thyme, rosemary, and bay leaves.
- 6Pour chicken broth over the ingredients in the crockpot.
- 7Drizzle lemon juice over the top for added flavor.
- 8Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is tender.
- 9Once cooked, remove bay leaves and sprinkle with fresh parsley before serving.
Ingredient Alternatives
chicken thighs
Healthier: chicken breast
Cheaper: bone-in chicken pieces
Chicken breast is leaner, while bone-in pieces are often less expensive.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Canola oil is a budget-friendly alternative.
chicken broth
Healthier: vegetable broth
Cheaper: water with bouillon cubes
Bouillon cubes provide flavor at a lower cost.
potatoes
Healthier: sweet potatoes
Cheaper: frozen potatoes
Frozen potatoes are often cheaper and convenient.
Techniques
Equipment
Also Known As
Ingredients
- ●2 lbs pork tenderloin
- ●1 cup chicken broth
- ●1/4 cup soy sauce
- ●1/4 cup honey
- ●2 cloves garlic, minced
- ●1 tsp ground ginger
- ●1/2 tsp black pepper
- ●1/2 tsp salt
- ●1 tbsp cornstarch
- ●2 tbsp water
- ●1 tbsp olive oil
Instructions
- 1Heat olive oil in a skillet over medium-high heat.
- 2Sear the pork tenderloin on all sides until browned, about 3-4 minutes per side.
- 3In a slow cooker, combine chicken broth, soy sauce, honey, garlic, ginger, black pepper, and salt.
- 4Place the seared pork tenderloin into the slow cooker, ensuring it is covered with the sauce.
- 5Cover and cook on low for 6-8 hours or on high for 3-4 hours until the pork is tender.
- 6Once cooked, remove the pork from the slow cooker and let it rest for a few minutes before slicing.
- 7In a small bowl, mix cornstarch and water to create a slurry.
- 8Turn the slow cooker to high and stir in the cornstarch slurry to thicken the sauce.
- 9Slice the pork and serve with the thickened sauce over the top.
Equipment
Beef stew is a classic American comfort food, often associated with family gatherings and hearty meals during colder months. It showcases the use of a slow cooker, which allows for tenderizing tougher cuts of meat while blending flavors over time. This dish is versatile, with variations found in many cultures, making it a staple in many households.
Ingredients
- ●beef stew meat
- ●potatoes
- ●carrots
- ●onions
- ●beef broth
- ●garlic
- ●bay leaves
- ●salt
- ●pepper
Instructions
- 1Cut beef into bite-sized pieces.
- 2Season beef with salt and pepper.
- 3In a skillet, brown the beef on all sides.
- 4Transfer beef to the crockpot.
- 5Add chopped potatoes, carrots, and onions to the crockpot.
- 6Pour in beef broth and add garlic and bay leaves.
- 7Stir to combine all ingredients.
- 8Cover and cook on low for 8 hours or high for 4 hours.
- 9Check for seasoning and adjust if necessary.
- 10Serve hot.
Ingredient Alternatives
beef stew meat
Healthier: lean cuts of beef
Cheaper: chicken thighs
Chicken thighs are often less expensive and can be more flavorful.
beef broth
Healthier: low-sodium beef broth
Cheaper: vegetable broth
Vegetable broth can be a budget-friendly alternative.
Techniques
Equipment
Also Known As
Ingredients
- ●4 boneless, skinless chicken breasts
- ●2 large onions, thinly sliced
- ●4 cloves garlic, minced
- ●1 cup beef broth
- ●1/2 cup dry white wine
- ●1 tsp dried thyme
- ●1 tsp dried rosemary
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 cup shredded Gruyère cheese
- ●2 tbsp olive oil
Instructions
- 1Heat olive oil in a skillet over medium heat.
- 2Add sliced onions and cook until caramelized, about 15-20 minutes.
- 3Stir in minced garlic and cook for an additional minute.
- 4In a slow cooker, place the chicken breasts at the bottom.
- 5Pour the caramelized onion and garlic mixture over the chicken.
- 6Add beef broth, white wine, thyme, rosemary, salt, and pepper to the slow cooker.
- 7Cover and cook on low for 6-7 hours or on high for 3-4 hours.
- 8About 30 minutes before serving, sprinkle shredded Gruyère cheese on top of the chicken.
- 9Cover and continue to cook until the cheese is melted and bubbly.
- 10Serve hot with crusty bread or over rice.
Equipment
Chili has deep roots in American cuisine, particularly in the Southwest. It is often associated with Texan culture and is a staple at gatherings and competitions. Traditionally made with meat and beans, chili varies widely in ingredients and preparation methods across regions. Today, it is enjoyed throughout the U.S. and has inspired numerous variations, including vegetarian and vegan versions that cater to diverse dietary preferences.
Ingredients
- ●ground beef
- ●kidney beans
- ●black beans
- ●diced tomatoes
- ●onion
- ●garlic
- ●bell pepper
- ●chili powder
- ●cumin
- ●oregano
- ●beef broth
- ●salt
- ●black pepper
- ●jalapeno
- ●olive oil
- ●corn
- ●cheddar cheese
Instructions
- 1Heat olive oil in a large skillet over medium heat.
- 2Add chopped onion and bell pepper; sauté until softened, about 5 minutes.
- 3Stir in minced garlic and cook until fragrant, about 1 minute.
- 4Add ground beef to skillet; cook until browned, breaking it apart, about 7-10 minutes.
- 5Drain excess fat from the skillet and transfer mixture to a crockpot.
- 6Add kidney beans, black beans, diced tomatoes, chili powder, cumin, oregano, beef broth, salt, and black pepper to the crockpot.
- 7Stir well to combine all ingredients.
- 8Cover and cook on low for 6-8 hours or high for 3-4 hours.
- 9If using, add corn and jalapeno during the last 30 minutes of cooking.
- 10Taste and adjust seasoning if necessary before serving.
- 11Serve hot, topped with shredded cheddar cheese if desired.
Ingredient Alternatives
ground beef
Healthier: ground turkey
Cheaper: ground chicken
Ground turkey is lower in fat, while ground chicken is often less expensive.
cheddar cheese
Healthier: nutritional yeast
Cheaper: monterey jack cheese
Nutritional yeast is dairy-free and adds a cheesy flavor.
Techniques
Equipment
Also Known As
Italian cuisine is known for its regional diversity, and this sandwich combines classic Italian flavors with a modern twist, making it a popular choice for lunch.
Ingredients
- ●2 boneless, skinless chicken breasts
- ●1 cup Italian dressing
- ●4 slices provolone cheese
- ●4 ciabatta rolls
- ●1 cup arugula
- ●1/2 cup roasted red peppers, sliced
- ●1/4 cup mayonnaise
- ●1 tbsp balsamic vinegar
- ●1 tsp garlic powder
- ●1/2 tsp salt
- ●1/2 tsp black pepper
Instructions
- 1In a large bowl, marinate the chicken breasts in Italian dressing for at least 30 minutes, or up to 2 hours in the refrigerator.
- 2Preheat the grill to medium-high heat.
- 3Remove the chicken from the marinade and season with garlic powder, salt, and black pepper.
- 4Grill the chicken for about 6-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F (75°C).
- 5During the last minute of grilling, place a slice of provolone cheese on each chicken breast to melt.
- 6While the chicken is grilling, slice the ciabatta rolls in half and toast them lightly on the grill.
- 7In a small bowl, mix mayonnaise with balsamic vinegar to create a spread.
- 8Assemble the sandwiches by spreading the balsamic mayo on the bottom half of each ciabatta roll.
- 9Add a layer of arugula, followed by the grilled chicken with melted cheese, and top with roasted red peppers.
- 10Close the sandwiches with the top half of the ciabatta rolls and serve immediately.
Equipment
Ingredients
- ●2 lbs sirloin steak, cut into bite-sized pieces
- ●1/4 cup soy sauce
- ●1/4 cup beef broth
- ●4 cloves garlic, minced
- ●1 tbsp Worcestershire sauce
- ●1 tsp black pepper
- ●1/2 tsp salt
- ●1/2 tsp red pepper flakes (optional)
- ●2 tbsp olive oil
- ●1 tbsp cornstarch (optional, for thickening)
- ●2 tbsp water (optional, for thickening)
Instructions
- 1In a large bowl, combine the soy sauce, beef broth, minced garlic, Worcestershire sauce, black pepper, salt, and red pepper flakes (if using).
- 2Add the steak pieces to the marinade and toss to coat. Let it marinate for at least 30 minutes, or up to overnight in the refrigerator.
- 3Heat the olive oil in a skillet over medium-high heat. Sear the marinated steak bites for 2-3 minutes until browned on all sides.
- 4Transfer the seared steak bites to the slow cooker.
- 5Pour the remaining marinade over the steak bites in the slow cooker.
- 6Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the steak is tender.
- 7If you prefer a thicker sauce, mix the cornstarch with water in a small bowl to create a slurry. Stir this into the slow cooker during the last 30 minutes of cooking.
- 8Once done, stir well and serve hot.
Equipment
Ingredients
- ●4 chicken thighs, bone-in and skin-on
- ●1 lb baby potatoes, halved
- ●4 tbsp unsalted butter
- ●4 cloves garlic, minced
- ●1 tsp dried thyme
- ●1 tsp dried rosemary
- ●1/2 tsp paprika
- ●Salt to taste
- ●Black pepper to taste
- ●2 tbsp olive oil
- ●Fresh parsley, chopped (for garnish)
Instructions
- 1Preheat your oven to 400°F (200°C).
- 2In a large mixing bowl, combine the halved baby potatoes with olive oil, salt, pepper, thyme, and rosemary. Toss until the potatoes are well coated.
- 3In a large oven-safe skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- 4Season the chicken thighs with salt, pepper, and paprika on both sides.
- 5Push the potatoes to the side of the skillet and place the chicken thighs skin-side down in the skillet. Sear for about 5-7 minutes until the skin is golden brown.
- 6Flip the chicken thighs over and add the potatoes back to the center of the skillet.
- 7Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).
- 8Remove the skillet from the oven and let it rest for a few minutes.
- 9Garnish with fresh parsley before serving.
Equipment
Ingredients
- ●1 lb Italian sausage
- ●1 onion, chopped
- ●2 cloves garlic, minced
- ●1 (28 oz) can crushed tomatoes
- ●2 (6 oz) cans tomato paste
- ●2 cups ricotta cheese
- ●2 cups shredded mozzarella cheese
- ●1 cup grated Parmesan cheese
- ●1 package (9 oz) cheese tortellini
- ●2 tsp dried basil
- ●2 tsp dried oregano
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup fresh parsley, chopped
Instructions
- 1In a skillet over medium heat, cook the Italian sausage until browned. Drain excess fat.
- 2Add chopped onion and minced garlic to the skillet and sauté until the onion is translucent.
- 3Stir in crushed tomatoes, tomato paste, basil, oregano, salt, and pepper. Simmer for 10 minutes.
- 4In a bowl, mix ricotta cheese, half of the mozzarella cheese, and half of the Parmesan cheese together.
- 5Spread a layer of the sausage mixture on the bottom of the slow cooker.
- 6Layer half of the tortellini over the sausage mixture, followed by half of the ricotta mixture.
- 7Repeat the layers with the remaining sausage mixture, tortellini, and ricotta mixture.
- 8Top with the remaining mozzarella and Parmesan cheese.
- 9Cover and cook on low for 4-6 hours or until the tortellini is tender and the cheese is melted.
- 10Garnish with fresh parsley before serving.
Equipment
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